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Overhead view of a hearty bowl of ravioli soup with ground meat, spinach, and fresh basil.

Hearty Tuscan Ravioli Soup

A comforting and robust Italian soup featuring tender cheese ravioli, savory Italian sausage, fresh spinach, and sun-dried tomatoes in a rich, herbed tomato broth. Perfect for a cozy meal that's packed with flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Tuscan
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp olive oil extra virgin
  • 1 lb Italian sausage mild or hot, casings removed
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 2 medium carrots peeled and diced
  • 4 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 4 cups chicken broth low sodium
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes optional, for a kick
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
For the Ravioli and Greens
  • 1 20 oz package fresh or frozen cheese ravioli
  • 5 oz fresh spinach roughly chopped
  • 1/2 cup heavy cream or half-and-half, optional, for richness
For Garnish
  • 1/4 cup fresh parsley chopped
  • 1/4 cup grated Parmesan cheese for serving

Equipment

  • Large Dutch oven or stockpot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare the Base
  1. Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add Italian sausage, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat, leaving about 1 tablespoon in the pot.
  2. Add diced onion, celery, and carrots to the pot. Sauté for 5-7 minutes, until vegetables begin to soften. Stir in minced garlic and cook for another minute until fragrant.
Simmer the Soup
  1. Pour in the crushed tomatoes, chicken broth, chopped sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper. Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld.
Finish and Serve
  1. Increase the heat to medium. Add the ravioli directly to the simmering soup. Cook according to package directions, usually 3-5 minutes for fresh ravioli or 6-8 minutes for frozen, or until al dente. Do not overcook.
  2. Stir in the fresh spinach and cook just until wilted, about 1-2 minutes. If using, stir in the heavy cream and heat through for another minute (do not boil after adding cream). Taste and adjust seasonings as needed.
  3. Ladle the hot Tuscan Ravioli Soup into bowls. Garnish generously with fresh chopped parsley and grated Parmesan cheese. Serve immediately.

Notes

Vegetarian Option: Omit Italian sausage and sauté mushrooms or plant-based ground meat substitute with the vegetables. Use vegetable broth instead of chicken broth.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The ravioli may soften further upon reheating.
Adding more vegetables: Feel free to add diced bell peppers, zucchini, or cannellini beans for extra nutrition and texture.